Mill Stream Pâté

100g (4oz) marrowfat dried peas, soaked 40g (1½ oz) butter 50g (2oz) closed cup mushrooms, chopped 1 clove garlic, crushed 15ml (1 tablesp) chopped parsley 15ml (1 tablesp) tomato purée 120g (4oz) can sardines in tomato sauce 10ml (2 teasp) lemon juice salt and pepper

Cook dried peas according to packet instructions. Drain. Melt the butter in a saucepan, add the mushrooms and garlic and cook gently for about 3 minutes. Remove from the heat and allow to cool. Transfer to a food processor or blender with the remaining ingredients. Blend until smooth. Spoon into a dish and chill. Serve with crispbread and garnish with a lemon twist.

Serves 6-8